Creamy Tomato Basil Soup
This creamy tomato basil soup is smooth, comforting, and made with simple pantry ingredients. It comes together easily on the stovetop and delivers rich tomato flavor balanced with just the right amount of cream and basil. A reliable, family-friendly soup that works equally well for a cozy lunch or an easy dinner, especially when paired with grilled sandwiches or crusty bread.
Creamy Tomato Basil Soup
This tomato basil soup is rich, smooth, and made with simple ingredients. It comes together easily and is perfect for a cozy lunch or dinner. A comforting, reliable soup that pairs well with sandwiches or crusty bread.
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- 2-3 Tablespoons garlic, minced
- 1/2 medium onion, finely diced
- 1 -28 ounce can crushed tomatoes
- 1 -28 ounce can crushed tomatoes with basil
- 1 1/2 cup chicken stock
- 1 Tablespoon sugar
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup half & half or heavy cream
- 12-15 large fresh basil leaves or 2-4 Tablespoons dried
Instructions
Instructions
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.Add the garlic and cook for 30 seconds, just until fragrant.Stir in the crushed tomatoes (with their juices), chicken stock, sugar, oregano, salt, and pepper.Bring to a gentle simmer. Cook uncovered for 15 minutes, allowing the soup to slightly thicken and the flavors to blend.Reduce heat to low. Stir in the half-and-half and basil. Taste and adjust seasoning if needed.Serve warm.💡 Notice: No temperature stress, no unnecessary precision, but still reliable.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.For a smoother texture, use an immersion blender before adding the cream.For a dairy-free option, substitute full-fat coconut milk for the cream.
Related Recipes
